Old-Fashioned Birthday Pound Cake

• 2 cupstbutter softened
• 2 cupstsugar
• 10 whole eggs
• 2 tbsptcognac or brandy
• 4 cupstflour sifted
• 1/4 teasptsalt
• 1 teasptbaking powder
• 1 teasptmace

1. Beat butter until light. Add sugar and beat again until very light and fluffy. Beat eggs until light and add slowly to the butter, beating thoroughly and as lightly as you can after each addition. Add flavorings.
2. Mix salt, mace, baking powder with the flour. Fold, a cup at a time, into the butter mixture. Do this thoroughly, but lightly, so that flour is well incorporated. Pour mixture into a well-buttered and lightly floured bundt pan or Turk's head mold.
3. Put into a cold oven, then bring to 325. Bake for 1 1/2 hours or until the cake is golden brown and has shrunk slightly from the side of the pan. It should test done when a knife blade comes out clean. It will have a cracked top surface.
4. Let cake stand to cool for ten minutes, then remove from pan to cake rack. When serving, dust lightly all over with powdered sugar. Cut into thin slices.
5. This cake may be wrapped in a cloth lightly moistened with brandy. It keeps for weeks in the refrigerator.

butter, sugar, eggs, cognac, flour, salt, teasp, teasp

Taken from www.epicurious.com/recipes/member/views/old-fashioned-birthday-pound-cake-1210922 (may not work)